INGREDIENTS
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1 tablespoon olive oil
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8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
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kosher salt and black pepper
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1 medium onion, chopped
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1 red bell pepper, chopped
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1 cup long-grain white rice
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2 cups low-sodium chicken broth
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1 tablespoon fresh thyme leaves
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1 cup frozen peas
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1/2 cup pitted green olives, halved